Description
A quick cinnamon roll filled with Nutella and covered in a mascarpone icing.
Ingredients
- FOR THE DOUGH:
- 2-½ cups Flour
- ¼ cups Sugar
- 1-½ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 1 cup Buttermilk
- 5 Tablespoons Butter, Melted, Divided
- FOR THE FILLING:
- 1 cup Nutella
- 2 Tablespoons Sugar
- 1 Tablespoon Cinnamon
- FOR THE ICING:
- 3 Tablespoons Mascarpone Cheese
- ¾ cups Powdered Sugar
- 2 Tablespoons Buttermilk
Preparation
Preheat oven to 425 F.
In a large bowl combine flour, sugar, baking powder, baking soda and salt. Combine buttermilk and 4 tablespoons of melted butter in a small bowl, whisking to combine. Make a well in the middle of your dry ingredients and pour in the buttermilk mixture. Stir dough just until it starts to combine. Use your hands to knead dough until it forms a ball.
On a lightly floured surface, roll out dough to form a large rectangle. Spread the Nutella carefully over dough leaving a border around all edges of the dough. Sprinkle sugar and cinnamon over the Nutella. Starting from a long side of the rectangle, roll up the dough like a jelly roll and pinch the seams together. Trim ends and slice dough into 12 slices.
Lay rolls cut side down into a greased baking dish (mine fit into an 8×8 baking dish). Brush rolls with remaining tablespoon of melted butter. Bake for 15 minutes or until golden brown.
While rolls are baking, combine mascarpone, powdered sugar and buttermilk in a small bowl until thin and smooth.
When rolls are done remove them from the oven. Pour icing over hot rolls. Rolls are best served warm.
Makes 12 rolls.
Dough recipe adapted from Iowa Girl Eats.
